Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit Recipe | Epicurious

Ingredients

• 2 (4-pound) ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers
• 1 teaspoon kosher salt, plus additional to taste
• 1/2 teaspoon freshly ground black pepper, plus additional to taste
• 1 bunch fresh thyme
• 1 head garlic, cloves separated, skin left on
• 8 shallots, peeled and halved
• 4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices
• 1 cup pitted kalamata olives
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice, plus additional to taste